Waitrose and Partners
Spring ribollita

Spring ribollita

This veg-packed soup is springtime in a bowl. Perfect to use up vegetables in the fridge and packed with goodness and bundles of flavour!

5 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook1 hr
  • Total time1 hr 10 mins

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  • 2 tbsp extra virgin olive oil, plus extra for drizzling
  • ½ x 25g pack basil, leaves picked, stalks finely chopped
  • 2 leeks, finely sliced
  • 2 carrots, peeled and finely chopped
  • 2 sticks celery, finely chopped
  • 400g can cannellini beans
  • 500ml vegetable stock
  • 400g asparagus, trimmed and sliced into thirds
  • 125g fresh (or frozen) peas
  • ½ x 270g loaf ciabatta


  1. Put a large pan over a medium-low heat. Drizzle in the oil and add the basil stalks, leeks, carrots and celery. Sauté for 15 minutes, until soft. Add the cannellini beans with their liquid, the vegetable stock and 500ml water; season. Bring to the boil, then reduce to a simmer, cover the pan and leave to cook gently for 40 minutes.

  2. Add the asparagus and peas; cook for 3-4 minutes more. Tear in the basil leaves and small pieces of ciabatta; season if needed. Serve drizzled with a little more olive oil.

Cook’s tip

Use the leftover ciabatta to make garlic bread. Spread garlic butter between slices of ciabatta, wrap in foil and bake in a hot oven for about 10 minutes.


Typical values per serving when made using specific products in recipe


1,499kJ/ 358kcals



Saturated Fat












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5 out of 5 stars1 rating